Kamkat Tozunun Fizikokimyasal Özellikleri Üzerine Kurutma Uygulamalarının Etkisi

Yıl 2019, , 477 - 488, 23.12.2019

Demet Yıldız Turgut , Arzu Bayır Yeğin

https://doi.org/10.29050/harranziraat.569808

Cited By: 1

Öz

Bu çalışmada farklı kurutma
uygulamalarının kamkat tozlarının fizikokimyasal özelliklerine etkisinin
incelenmesi amaçlanmıştır. Püre haline getirilmiş kamkat meyveleri %10
maltodekstrin ilaveli ve maltodekstrinsiz olmak üzere sıcak hava kurutma (SHK)
ve dondurarak kurutma (DK) yöntemi ile kurutulmuş ve toz haline getirilmiştir.
Elde edilen kamkat tozlarında nem içeriği, su aktivitesi, renk değerleri,
ıslanabilirlik, çözünürlük, yığın yoğunluğu, sıkıştırılmış yoğunluk,
akabilirlik ve yapışkanlık özellikleri belirlenmiştir.  En düşük nem içeriği (%10.32) ve su
aktivitesi değeri (0.106) maltodekstrin ilaveli dondurarak kurutma yöntemi ile
elde edilen örnekte belirlenmiştir. Sıcak hava ile kurutulan örneklerin taze
meyve püresinin renk değerlerine en yakın özellikte olduğu tespit
edilmiştir.  Örneklerin ıslanabilirlik ve
çözünürlük süreleri sırasıyla 196-450 s ve 230-414 s
olarak belirlenmiştir. Kamkat tozlarının yığın ve sıkıştırılmış yoğunluk
değerleri sırasıyla 0.27-0.70 g ml^-1 ve 0.39-0.77 g ml^-1
olup, en yüksek değerler sıcak hava ile kurutulan örneklerde tespit edilmiştir.
Maltodekstrin ilaveli sıcak hava kurutma yöntemi ile elde edilen toz örneğinin
çok iyi akabilirlik ve düşük yapışkanlık özelliği gösterdiği belirlenmiştir. 

Anahtar Kelimeler

Kamkat, meyve tozu, maltodekstrin, sıcak hava kurutma, dondurarak kurutma

Effect of different drying treatments on the physicochemical properties of kumquat powders

Öz

This study was aimed to
investigate the effect of different drying treatments on the physicochemical
properties of kumquat powders. The kumquat fruit puree was dried by hot air drying
(HAD) and freeze drying (FD) methods with 10% of maltodextrin and without
maltodextrin, and the dried puree was powdered. The moisture content, water
activity, color values, wettability, solubility, bulk density, tapped density,
flowabilty and cohesiveness properties were determined in the kumquat powders.
The minimum moisture content (10.32%) and water activity (0.106) were
determined in the samples from obtained by freeze drying method with
maltodextrin.  It was found that the
color values of the hot air dried samples were the closest to the color values
of the fresh fruit puree. The wettability and solubility times ranged between
196-450 s and 230-414 s, respectively. The bulk and tapped density values of
kumquat powders were determined as 0.27-0.70 g ml^-1 and 0.39-0.77 g
ml^-1, respectively and the highest bulk and tapped density values
were found in the hot air dried powders. Hot air dried powders with
maltodextrin exhibited a very good flowability and low cohesiveness. 

Anahtar Kelimeler

Kumquat, Fruit powder, Maltodextrin, Hot air drying, Freeze drying

Kaynakça

• Agudelo, C., Barros, L., Santos-Buelga, C., Martinez-Navarrete, N., ve Ferreira, I.C. (2017). Phytocehmical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations. LWT-Food Science and Technology, 80: 106-112.
• AOAC, (2000). Official Method of Analysis AOAC INTERNATIONAL. 17th Edition, 986.21 Moisture in Spices, Gaithersburg, MD, USA. Araujo-Díaz, S. B., Leyva-Porras, C., Aguirre-Bañuelos, P., Álvarez-Salas, C., ve Saavedra-Leos, Z. (2017). Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice. Carbohydrate polymers, 167, 317-325.
• Ballesteros, L. F., Ramirez, M. J., Orrego, C. E., Teixeira, J. A., ve Mussatto, S. I. (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food chemistry, 237, 623-631.
• Caparino, O. A., Tang, J., Nindo, C. I., Sablani, S. S., Powers, J. R., ve Fellman, J. K. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder. Journal of Food Engineering, 111(1), 135-148.
• Chegini, G. R., ve Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3), 657-668.
• Çalışkan, G., ve Dirim, S. N. (2013). The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing, 91(4), 539-548.
• Çalışkan, G., ve Dirim. S. N. (2013). The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food and Bioproducts Processing, 91(4), 539-548.
• Dağ. D., Kilercioğlu. M., ve Öztop. M. H. (2017). Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder. LWT-Food Science and Technology, 83. 86-94.
• Dantas, D., Pasquali, M. A., Cavalcanti-Mata, M., Duarte, M. E., ve Lisboa, H. M. (2018). Influence of Spray Drying Conditions on the Properties of Avocado Powder Drink. Food Chemistry, 266, 284-291.
• Darvishi, H., Khoshtaghaza, M.H., ve Minaei, S. (2014). Drying kinetics and colour change of lemon slices. Internatıonal Agrophysics, 28,1-6.
• Dirim, S.N., ve Çalışkan, G. (2012). Determination of the effect of freeze drying process on the production of pumpkin (Cucurbita Moschata) puree powder and the powder properties. Gıda, 37 (4), 203-210.
• Dirim, S.N., ve Talih, M. (2018). Kurutma yardımcı maddelerinin dondurarak kurutulmuş taflan tozlarının özellikleri üzerine etkisi. Gıda, 43(3), 461-475.
• Dirim. S. N., Çalışkan. G., ve Ergün, K. (2015). Dondurularak Kurutulmuş Bazı Meyve Tozlarının Toz Ürün Özelliklerinin Belirlenmesi. Gıda, 40(2), 85-92.
• Ferrari, C.C., Germer, S. P. M., ve De Aguirre, J. M. (2012). Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology, 30(2), 154-163.
• Gabriele, M., Frassinetti, S., Caltavuturo, L., Montero, L., Dinelli, G., Longo, V., Di Gioia, D., ve Pucci, L. (2017). Citrus bergamia powder: antioxidanti antimicrobial and anti-inflammatory properties. Journal of Functional Foods, 31, 255-265.
• García-Salas, P., Gómez-Caravaca, A. M., Arráez-Román, D., Segura-Carretero, A., Guerra-Hernández, E., García-Villanova, B., ve Fernández-Gutiérrez, A. (2013). Influence of technological processes on phenolic compounds. organic acids. furanic derivatives. and antioxidant activity of whole-lemon powder. Food chemistry, 141(2), 869-878.
• Ghanem Romdhane, N., Bonazzi, C., Kechaou, N., ve Mihoubi, N. B. (2015). Effect of air-drying temperature on kinetics of quality attributes of lemon (Citrus limon cv. lunari) peels. Drying technology, 33(13), 1581-1589.
• Ghanem, N., Mihoubi, D., Kechaou, N., ve Mihoubi, N. B. (2012). Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, 40, 167-177.
• Gong, Z., Zhang. M., Mujumdar, A.S., ve Sun. J. (2008). Spray drying and agglomeration of instant bayberry powder. Drying Technology, 26, 116-121.
• Goula, A. M., ve Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies, 11(2), 342-351.
• Goula, A.M., ve Adamopoulos. K.G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Techonology, 26 (6), 726-737.
• Güney, M., Oz, A.T. ve Kafkas, E. (2015). Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. Journal of The Science of Food and Agriculture, 95(6), 1268-1273.
• Hawlader, M. N. A., Perera, C. O., ve Tian, M. (2006). Properties of modified atmosphere heat pump dried foods. Journal of Food Engineering. 74(3), 392-401.
• İslam. M. Z.. Kitamura. Y.. Kokawa. M.. Monalisa. K.. Tsai. F. H., ve Miyamura. S. (2017). Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder. Food and Bioproducts Processing, 101, 132-144.
• Jaya, S., ve Das, H. (2009). Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders. Food and Bioprocess Technology, 2(1), 89-95.
• Jinapong, N., Suphantharika, M., ve Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration. spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84, 194-205.
• Kadam, D. M., Rai, D. R., Patil, R. T., Wilson, R. A., Kaur, S., ve Kumar, R. (2011). Quality of fresh and stored foam mat dried Mandarin powder. International journal of food science & technology, 46(4), 793-799.
• Kang, H. J., Chawla, S. P., Jo, C., Kwon, J. H., ve Byun, M. W. (2006). Studies on the development of functional powder from citrus peel. Bioresource technology, 97(4), 614-620.
• Karam, M. C., Petit, J., Zimmer, D., Djantou, E. B., ve Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32-49.
• Lou, S. N., Lai, Y. C., Huang, J. D., Ho, C. T., Ferng, L. H. A. ve Chang, Y. C. 2015. Drying effect on flavonoid composition and antioxidant activity of immature kumquat. Food Chemistry, 171, 356-363.
• Michalska, A., Wojdyło, A., Honke, J., Ciska, E., ve Lauer, W. (2018). Drying-induced physico-chemical changes in cranberry products. Food Chemistry, 240, 448-455.
• Michalska. A., Wojdyło. A., Lech. K., Łysiak. G. P. ve Figiel. A. (2016). Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food chemistry, 207. 223-232.
• Mishra, P., Srivastava, V., Verma, D., Chauhan, O. P., ve Rai, G. K. (2009). Physicochemical properties of chakiya variety of amla (emblica officinalis) and effect of different dehydration methods on quality of powder. African Journal of Food Science, 3(10), 303-306.
• Oliveira, D. M., Lima, C. G., Clemente, E., Afonso, M. R. A., Costa, J. M. C. D. (2015). Stability of bioactive compounds and quality parameters of grugru palm powder (Acrocomia Aculeata) in different drying conditions. Journal of Food Quality, 38(2), 94-102.
• Que, F., Mao, L., Fang, X., ve Wu, T. (2008). Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International journal of food science & technology, 43(7), 1195-1201.
• Quek, S. Y., Chok, N. K., ve Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386-392.
• Rahman, M.S.A.S., Bengtsson, Q.H., Sablani, S.S., ve Al-Alawi, A. (2009). Drying kinetics and allicin potential in garlic slices during different methods of drying. Drying Technology, 27 (3), 467e477.
• Sablani, S.S., (2006). Drying of fruits and vegetables: retention of nutritional/functional quality. Drying Technology, 24 (2), 123e135.
• Sablani, S.S., Andrews, P.K., Davies, N.M., Walters, T., Saez, H., ve Bastarrachea, L. (2011). Effects of air and freeze drying on phytochemical content of conventional and organic berries. Drying Technology, 29 (2), 205e216.
• Sablani. S. S., Shrestha. A. K., ve Bhandari. B. R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87(3), 416-421.
• Sadek, E.S., Makris, D.P., ve Kefalas, P. (2009). Polyphenolic composition and anitoxidant characteristics of kumquat (Fortunella margarita) peel fractions. Plant foods for human, 64(4), 297-302.
• Saifullah, M., Yusof, Y. A., Chin, N. L., ve Aziz, M. G. (2016). Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets. Powder technology, 301, 396-404.
• Schuck, P. (2011). Milk Powder: Physical and Functional Properties of Milk Powders. İn: Encyclopedia of Dairy Sciences. 2nd ed. Vol. 2. J. W. Fuquay. P. F. Fox and P. L. H. McSweeney. ed. Elsevier. Academic Press. London. UK. Pp. 117–124.
• Si, X., Chen, Q., Bi, J., Wu, X., Yi, J., Zhou, L., Li, Z. (2015). Comparison of different drying methods on the physical properties. bioactive compounds and antioxidant activity of raspberry powders. Journal of the Science of Food and Agriculture, 96 (6), 2055-2062.
• Silva, R. S., Santos, C. D. L., Mar, J. M., Kluczkovski, A. M., Figueiredo, J. D. A., Borges, S. V., ... ve Campelo, P. H. (2018). Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers. LWT, 94, 79-86.
• Suravanichnirachorn, W., Haruthaithanasan. V., Suwonsichon. S., Sukatta. U., Maneeboon. T., ve Chantrapornchai. W. (2018). Effect of carrier type and concentration on the properties. anthocyanins and antioxidant activity of freeze-dried mao (Antidesma bunius (L.)) Spreng] powders. Agriculture and Natural Resources,1-7.
• Tontul, İ., ve Topuz, A. (2017). Spray-drying of fruit and vegetable juices: effect of drying conditions on the product yield and physical properties. Trends in food science & technology, 63, 91-102.
• Wang, J., Li, Y. Z., Chen, R. R., Bao, J. Y., ve Yang, G. M. (2007). Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying. Food Chemistry, 104(4), 1516-1521.
• Wang, Y.W., Zeng, W.C., Xu, P.Y., Lan, Y.J., Zhu, R.X., Zhong, K., Huang, Y.N. ve Gao, H. 2012. Chemical composition and antimicrobial activity of the essential oil of Kumquat (Fortunella crassifolia Swingle) Peel. International Journal of Molecular Sciences, 13, 3382–3393.
• Zea, L. P., Yusof, Y. A., Aziz, M. G., Ling, C. N., ve Amin, N. A. M. (2013). Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders. Powder technology, 247, 112-119.
• Zorić, Z., Pelaić, Z., Pedisić, S., Garofulić, I. E., Kovačević, D. B., ve Dragović–Uzelac, V. (2017). Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT-Food Science and Technology, 79, 251-259.